Every Monday, I'm featuring a post called called "Grace for Dinner." Each of these posts will include a recipe for a simple, delicious dinner food and a prayer of blessing for you. My hope is to impart grace to you body and soul with these posts.
Today is a special Monday. It's the official observation of Veteran's Day in the U.S., so for today's Grace for Dinner I'm going to share a recipe that I've served a number of times to my very favorite veteran--my Uncle Richard.
|Uncle Richard at the airport on his way overseas|
My uncle served in Viet Nam when I was a small girl. He was badly wounded, and the memories of him as he fought his way back to health are imprinted on my mind. What a kind and good man he is! He has always been my hero.
Uncle Richard and his beautiful family have shared several Thanksgivings with Jack and me, and this casserole is something I made every time they joined us. Paired with any simple meat, it makes an amazing meal.
I know there are lots of hash brown casserole recipes floating around out there. I've tried several of them. This one is a little different. A friend gave me the basic recipe over 20 years ago, and I've changed and adapted that into this recipe. I think it's the very BEST potato casserole recipe ever.
To make it, you need a 32-ounce package of Southern-style (the little chunks) hash browns or 2 pounds of potatoes cut into small cubes. Spread these evenly into a 13x9 pan.
Then grate 12 ounces American (yes, American) cheese. American cheese has a mild flavor and is very creamy, so it works beautifully in this dish. You can buy this at the deli or do as I do and use 18 slices of cheese. Press them together and grate.
Melt 1 stick butter or margarine. Into that mix 2 cans cream of chicken soup, 8 ounces sour cream OR plain Greek yogurt, 1 teaspoon salt, and the cheese. If you like, also stir in 1 teaspoons dried minced onion. This will add just a tiny bit of onion flavor; too much onion would overwhelm the flavor of the potatoes. Spread this mixture evenly over the potatoes.
And for the crowning touch, crush some corn flakes. You need 2 cups of corn flake crumbs. Sprinkle these evenly atop the casserole. Then melt another stick of butter and pour it evenly over the corn flakes.
Bake at 350 degrees for 45 minutes until corn flakes are golden brown and potato mixture is bubbly.
You won't believe how delicious and creamy this is. Don't think about the fat grams; this is comfort food!
The Best Potato Casserole
32-ounce package frozen Southern-style hash browns OR
2 pounds potatoes, cut into small cubes
1 stick margarine or butter, melted
2 cans cream of chicken soup
12 ounces American cheese grated
8 ounces sour cream or plain Greek yogurt
1 teaspoon salt
1 teaspoon dried minced onion (optional)
2 cups crushed cornflake crumbs
1 stick butter, melted
Spray a 9x13 pan with nonstick cooking spray. Spread potatoes evenly in pan. Mix 1 stick melted butter, soup, cheese, sour cream, salt, and minced onion together. Spread mixture evenly over potatoes. Sprinkle cornflake crumbs evenly over soup mixture; drizzle 1 stick melted butter evenly over top. Bake, uncovered, at 350 degrees for 45 minutes.
A blessing for the meal:
Dear Lord, we thank you for all that you've given to us. We are grateful, God, for all the men and women who have served in our country's military forces. Help us always to be thankful for service offered on our behalf, God. Help us never to take such service for granted. Please bless this food to nourish our bodies, and may we use our bodies to serve and honor You. Amen.